Grilled Veggie Tofu Stack With Balsamic Mint

Description

This wonderful summer recipe is modified from the bon appétit test kitchen (june 2009). It's easy, tastes delicious, and has fewer than 200 calories per serving! Feel free to modify the vegetables to your preference (i added the tomato).

Ingredients

• Balsamic Vinegar
• Garlic Cloves
• Olive Oil
• Mint Leaf
• Extra Firm Tofu
• Zucchini
• Red Bell Pepper
• Tomatoes
• Japanese Eggplant
• Portabella Mushrooms
• Radicchio

Instructions

1. Prepare barbecue
2. Place vinegar and minced garlic in large bowl
3. Gradually whisk in olive oil
4. Stir in sliced mint
5. Season marinade to taste with salt and pepper
6. Working in batches, add tofu to marinade and turn to coat
7. Transfer tofu to baking sheet and sprinkle with salt and pepper
8. Add zucchini, bell pepper, eggplant, mushrooms, and radicchio to marinade in bowl and toss to coat
9. Place zucchini, pepper, tomato, eggplant, and mushrooms on grill
10. Sprinkle with salt and pepper
11. Cook until charred and softened, turning occasionally, about 6 minutes
12. Transfer to baking sheet
13. Place tofu and radicchio on grill
14. Cook until tofu is charred and radicchio is charred and wilted, about 2 minutes per side
15. Stack tofu and vegetables on plates
16. Garnish with mint sprigs and serve